Slow Cooker Beef, Mushroom, and Barley Soup

Slow Cooker Beef, Mushroom, and Barley Soup

Servings: 6


1 (32 ounce) carton beef stock
1 (8 ounce) can tomato sauce
1 cup water
1/2 onion, diced
3/4 cup diced carrots
1 cup barley
1 (6 ounce) package sliced fresh mushrooms
4 cloves garlic, minced
2 pounds beef sirloin, cut into chunks
1 pinch garlic salt, or to taste
salt and ground black pepper to taste
2 bay leaves


  1. Stir beef stock, tomato sauce, water, onion, carrot, barley, mushrooms, and garlic together in a slow cooker.
  2. Season beef chunks with garlic salt, salt, and black pepper; add to the beef stock mixture. Add bay leaves to the slow cooker.
  3. Cook on Low until the soup thickens and the beef is tender, about 6 hours.
  4. Remove and discard the bay leaves to serve.


If you have time you can brown the beef, but it’s just as good without the beef browned because the slow cooker makes the beef very tender.

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